Torta Tenerina Creamy Chocolate Cake

1. 1

   Preheat the oven to 200C.

2. 2

   Beat the egg yolks with the sugar until foamy.

3. 3

   Add the chocolate/butter mixture.

4. 4

   Add the cornstarch.

5. 5

   Beat the egg whites with a pinch of salt to stiff peaks, and fold them into the egg yolk batter carefully.

6. 6

   Bake for 25 minutes, the first 5 minutes at 200C then lower the temperature to 180C for the remainder of the time. The outside of the cake will have a crisp crust, while the inside will be a chocolaty creamy center. Serve warm with cold custard or whipped cream, or simply sprinkled with powdered sugar.

* Per serving · 4 servings · Values may vary.

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